Imagine a dessert that transports you to sun-soaked Caribbean beaches with just one bite - our Gluten-Free Rum Cake is exactly that magical escape! This decadent treat proves that gluten-free baking can be incredibly delicious and sophisticated. Whether you're managing dietary restrictions or simply craving a moist, flavor-packed dessert, this rum cake will become your new obsession, delivering rich, buttery goodness with a delightful rum-infused kick that will make your taste buds dance.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Caribbean
Serves: 8 servings
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 1/4 cup dark rum
- 1/4 cup milk
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 9-inch bundt pan with butter or non-stick cooking spray, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the gluten-free all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of ingredients.
- Gradually add the dry ingredients to the wet mixture, alternating with milk and rum. Mix on low speed until just combined, being careful not to overmix.
- Stir in the vanilla extract, mixing gently to distribute evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Brush the cooled cake with additional rum for extra flavor and moisture, if desired.
- Once completely cooled, dust with powdered sugar or prepare a rum glaze by mixing powdered sugar with rum and drizzling over the cake.
Tips
- Always use room temperature ingredients to ensure smooth mixing and consistent texture.
- When measuring gluten-free flour, use the "spoon and level" method to avoid dense cake.
- Don't overmix the batter - this can lead to a tough, rubbery texture.
- Use a high-quality dark rum for the most robust flavor profile.
- Check your cake's doneness with a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before glazing to prevent soggy edges.
- For an extra moisture boost, brush the cake with rum while it's still warm.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 145mg
